Environmentally charged programs at the Penn State hotels caught the attention of a statewide organization, which recognized the two facilities for their continued commitment to the environment and instilling sustainable practices into their day-to-day operations.

The Nittany Lion Inn and Penn Stater Conference Center Hotel won the Pennsylvania Waste Watchers Award. The designation identifies businesses and schools that overachieve in their commitment to recycling, waste reduction, reuse and composting.

Andrew Monk has worked in kitchens around the world. But as The Nittany Lion Inn's new executive chef, his focus is all local.

Monk worked in The Dining Room at The Nittany Lion Inn as sous chef for six years. He was hired as executive chef in May and cherishes the opportunities, challenges and possibilities the new position awards him.

Not only are restaurant patrons willing to pay more for meals prepared with produce and meat from local providers, the proportion of customers preferring local meals actually increases when the price increases, according to a team of international researchers. A recent study of how customers perceive and value local food shows that restaurant patrons prefer meals made with local ingredients when they are priced slightly higher than meals made with non-local ingredients, said Amit Sharma, assistant professor, School of Hospitality Management, Penn State.